Pumpkin Lasagna

For the pumpkin lasagna grate the pumpkin. Salt it a little and let it stand. Then strain off the water. Sauté the onion and garlic in oil. Add the pumpkin and saute until the water is gone.

Add salt and pepper to the filling. Then fold in chopped pumpkin seeds and crème fraîche. Layer the lasagna sheets with the pumpkin filling. Sprinkle with cheese at the end. Bake the pumpkin lasagna in the oven at 180°C for about 40-45 minutes.

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